Research field: sustainable food systems
Creating sustainable food systems.
The socio-ecological design of global food systems is essential for achieving the UN Sustainable Development Goals (SDGs). It is a key element in achieving a sustainable development. Diet has a major impact on climate change, the use of freshwater resources, the over-fertilization, the loss of biodiversity, and in particular, on health and well-being. The way in which our food is produced significantly contributes to exceeding the earth’s planetary boundaries.
A shift in our diets is urgently needed. A sustainable diet should be environmentally friendly, promote good health and well-being, be ethically responsible, suitable for everyday life, and allow for socio-cultural diversity.
corsus is conducting research into:
- how environmental impacts of food can be reduced,
- how diet, meals and food systems should be assessed from a sustainability perspective,
- how alternatives and new foods, such as alternative proteins sources, are to be evaluated in comparison to currently known foods,
- how health and environmental aspects of food can be assessed together,
- how current dietary patterns should be evaluated in relation to the planetary boundaries.
Our long-standing experience has given us a deep understanding of the interplay between different dietary approaches – such as regional, seasonal, plant-based and meat-based diets – and how they affect the environment, people and animals.
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